DIRECTIONS

Strain
mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Refrigerate overnight.

Place
a quarter sheet pan in the freezer. Freeze milk mixture in ice cream maker according to manufacturer's directions. Fold in cookie pieces. Line frozen pan with parchment paper. Spread ice cream evenly in pan. Place variegate in pastry bag fitted with #3 plain tip. Swirl variegate through ice cream. Smooth top and freeze until solid.